Soft Lemon Cookies

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These from scratch lemon cookies are soft and thick. They are so delicious and easy to make! No mixer needed!

Prep Time10

Cook Time14

Resting Time1

Total Time1 24

Course: Cookies

Servings: cookies

Calories: 166kcal

Author: Meymi

Ingredients

315 grams (2 and ¼ cup) all-purpose flour, dip and sweep
1 teaspoon baking soda
⅛ teaspoon salt, optional
18 grams (packed 2 tablespoons -zest of 3 large lemons) lemon zest
175 grams (½ and ⅓ cup) granulated sugar
1 large egg, room temperature
150 grams (⅔ cup) unsalted butter, melted
60 grams (¼ cup) fresh lemon juice

Instructions

Place the flour, baking soda and salt-if using in a medium bowl and stir. Set aside.
Stir the sugar and lemon zest in a medium bowl with a whisk.
Mix in the egg and stir with a whisk until combined for almost 20 seconds.
Add the butter and lemon juice and stir with a whisk.
Add the flour mixture in 3 batches. First, you can use a whisk but then you can use a spoon/spatula to combine to make this process easily.
Cover the dough with a plastic film and keep in the freezer for 1 hour or until the dough is firm.
Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper.
Make 2 tablespoon- big balls(40 grams) out of the cookie dough and place them on the parchment paper lined baking sheet almost 2.5 inches (6cm) apart.
Bake for 14 minutes or until the edges start to become slightly golden brown and the top is slightly set. The cookies will be too soft to handle but they will set as they cool on the baking sheet. If you don't want extra soft cookies and want crisp edges, you can bake for extra 4 minutes.

Notes

How to store: You can store these cookies in an airtight container at room temperature for up to 3 days, 7 days in the fridge and up to 3 months in the freezer

Make in Advance: You can keep the cookie dough in the fridge for up to 3 days or 3 months in the freezer and bake when you are ready. If you keep it in the freezer, let it thaw in the fridge overnight.

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